Barbara Ruhs, MS, RD, LDN on the Mediterranean Diet and Supermarket Dietetics

“Larger national chains offer great career opportunities for dietitians,
especially if RDs aim for executive positions that implement
health and wellness as part of a company’s overall business strategy.”
- Barbara Ruhs, MS, RD, LDN 

Barbara Ruhs, MS, RD, LDN is our guest blogger, the "Neighborhood Nutritionist", "Supermarket Dietitian" and Bashas' in-house dietitian. She provides grocery shoppers with the necessary tools and resources to improve health and manage a food budget.

Barbara graciously agreed to answer some questions about the Mediterranean Diet.

May is National Mediterranean Diet Month

1. What makes the Mediterranean Diet unique?
In 1993 when The Mediterranean Diet was introduced by Oldways and the Harvard School of Public Health, it was unique from other pyramids and eating plans as it introduced the idea of “healthy fats” and also made the dietary recommendation that some alcohol in moderation had health benefits.  This was somewhat radical information back then.

In addition, the concept of “traditional diets” being the basis of a healthy diet was quite foreign (literally) to Americans. What exactly is a traditional American diet?! Thanks to Oldways (literally, Old-Ways!), The Mediterranean Diet, emphasized the benefits of a “back to basics” approach – eating  WHOLE foods as well as setting a context (with family & friends) as a “method” as to how to maximize the benefits of eating a healthy diet. 

As a dietitian, I love the entire concept of the “Med” diet approach to educating consumers on how to choose a healthy diet. It’s practical and focuses on what to eat vs. what NOT to eat.

2. Is Bashas' only available in Arizona?

Yes, Bashas’ Family of Stores is a locally owned and operated grocery chain since 1932. Bashas’ Family of Stores is special in many ways as a retail grocer. The chain operates 4 different formats (store types). Bashas’ is the mainstream grocery chain. Food City is their Hispanic format featuring many exotic fruits & vegetables (nopales, agave, and nearly 30 different varieties of chili peppers). AJ’s Fine Foods is the upper-scale, gourmet format that offers locally-made chocolates, craft beers, gourmet cheese, a sushi bar, a gourmet deli destination with Panini’s, pizzas and more, as well as a gourmet produce section featuring unique items like baby portabellas and maitake mushrooms, a vast array of specialty produce items (dragonfruit, gooseberries) and more. Finally, Bashas’ is truly unique from any other retailer as they operate several reservation stores, “Dine” (there is an accent on the “e”)…pronounced “dee-nay.” This is a Navajo term that translates to “The People.” Dine stores are fully staffed with Native American residents living on the reservation(s) and 10% of all profits go directly back to a reservation scholarship fun. Bashas’ is truly a great company to work for!

3. How are the colored tags on foods useful to someone on the Internet?

The colorful nutrition tags are most useful to shopper in the stores as they are unavoidable reminders to shoppers of products unique nutritional qualities. It helps shoppers to find better nutritional values – a shopper can compare products for price & quality and now they can evaluate based on nutritional content too.

Online, the tags can serve as an educational tool to help any person learn how to shop for healthier options. The nutrition qualifications for the tags are in compliance with the FDA’s nutrition labeling standards. In addition, many of the tags have additional nutrition requirements. Making the criteria a bit stricter for products was a great opportunity for me as a dietitian to apply my skills from a variety of different career experiences. My background in public health, academics, athletics and private-practice allowed me to view this project as a possible solution to help a broad audience improve personal health.

4. Can someone in Florida easily follow the Mediterranean Diet?

Absolutely! Finding olive oil, avocados, beans, leafy greens, seafood, nuts and whole grains is as simple as visiting your local grocery store. You don’t need to travel to Italy to enjoy pizza nor do you need to be surrounded by the Mediterranean sea to enjoy traditional Greek favorites like tzaziki (yogurt dip with dill),  hummus (mashed chickpeas with tahini/sesame paste), or delectable kalamata olives. Feed your imagination!



In addition to working with Bashas’, Barbara has a thriving private practice specializing in Public Health and Nutrition Education, Retail Food/Grocery Industry, Sports Nutrition, Eating Disorder Therapy, Healthy Weight Management (Non-Diet Approach), and Entrepreneur-ism and Mentoring.

Supermarket Dietitians:
A New Paradigm for Public Health

by Barbara Ruhs, MS, RD, LDN

To learn more about Barbara Ruhs, visit the following links:

Website. Neighborhood Nutrition
Facebook. Neighborhood Nutrition

Twitter. @eatsmartAZ

LinkedIn. Barbara Ruhs

Blog. The Nutrition SKU...A Supermarket RD Perspective
Website. Bashas' Corporate Website

Resources
Oldways. May is Mediterranean Diet Month

Supermarket RD Toolbox

About Dietitians-Online.com

Dietitians and Dietetic Associations Worldwide provide an opportunity to explore numerous specialties, cultural diversities, advances in research, legislative news, current events, ADA campaigns, new recipes and creative ideas. 

When seeking nutrition advise, verify the organization and/or individual is a reliable resource. Check credentials, look for a Registered Dietitian (RD) or Accredited Practising Dietitian (APD). If in doubt, contact your countries dietetic association for additional information.

a. USA: Registered Dietitian (RD);  administered by the American Dietetic Association.
b. Australia: Accredited Practising Dietitian (APD); administered by the Dietitians Association of Australia.
c. United Kingdom: Registered Dietitian (RD);  administered by the British Dietetic Association.
d. South Africa: Registered Dietitian (RD);  administered by the Association for Dietetics in South Africa.
e. Canada: Registered Dietitian (RD);  Dietitians of Canada.
f.  International Confederation of Dietetic Associations.

A dietitian . . . .

• Is a person with qualifications in nutrition and dietetics, recognized by national authority(s). The dietitian applies the science of nutrition to the feeding and education of individuals or groups in health and disease.
• Receives a minimum of a Bachelor's degree with course work approved by the national dietetic authority.  Courses include food and nutrition sciences, foodservice systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry.
• Completes a supervised professional practice of at least 500 hours.
• Passes a national examination prepared by the countries dietetic and nutrition authority.
• Completes continuing education in order to maintain one's credentials.

Molly Gladding, RD, LDN Dedication, Commitment and Leader in the field of Dietetics and Nutrition

"ADA is not an entity, it is people. Encouraging and supporting members
who are willing to volunteer and work for a stronger and more vibrant
profession is vital to our future success."

- Molly Gladding, RD, LD/N

Molly Gladding has been a registered dietitian since 1969. During the past 42 years, she has been a teacher, mentor, leader, friend, and advocate. She has worked as a Director of Food and Nutrition Services; Quality Improvement and Training Coordinator; Dietetic Internship Regional Coordinator; and WIC Coordinator.

In addition, Molly has been active in the dietetic association at the local, state and national level. She has held positions in the Florida Dietetic Association (FDA) as the Treasurer, Strategic Planning Chairperson, and President of FDA. She currently is the FDA Delegate for ADA and  a House of Delegate1 (HOD) representative for the ADA Finance and Audit Committee.

The Broward County Dietetic Association was honored to have Molly Gladding, RD, LD/N as our guest speaker on May 5, 2011. She recently attended the ADA Spring 2011 House of Delegates meeting (April 30 - May 1, 2011) and discussed the direction of our profession; identification of mega issues and market place relevance.

Below is part of the speech Molly Gladding presented.

Molly is an accomplished and dedicated registered dietitian who inspires others to get involved.  Molly - Are you sure you are ready to retire?


1 What is the ADA House of Delegates?

The HOD governs the profession. Each state and area of practice is represented by one or more delegates for a total of 100 delegates. The House Leadership Team (HLT) develops and implements program goals of the House. To learn more about ADA HOD, visit: http://www.eatright.org/hod/

Toby Amidor, MS, RD, CDN Nutrition Expert

My next stop on my Dietitian journey through the Internet brings me to
Toby Amidor, MS, RD, CDN

 “Cholesterol is found in animal foods like beef, chicken, eggs, butter
and whole milk. But that doesn’t mean someone with
high cholesterol should avoid all animal products— it’s all about moderation.”
- Toby Amidor, MS, RD, CDN

Toby Amidor, MS, RD, CDN is a registered dietitian with a master’s degree in clinical nutrition and dietetics from New York University.  She is also a Certified Dietitian Nutritionist by the state of New York.

Toby is the founder of Toby Amidor Nutrition where she provides nutrition and food safety consulting services for various entities. She is a nutrition expert for FoodNetwork.com where she writes for their Healthy Eating Blog and helps develop content. Toby is also the nutrition advisor for FitStudio (powered by Sears) where she oversees the nutrition content and contibutes nutrition articles to the FitStudio community.

Other clients include the American Dietetic Association, CookingChannel.com, Food Network Kitchens and CookingLight.com. She has extensive online experience and was the Director of Nutrition for DietTV.com, an online weight loss community.

Since 1999, she has taught aspiring chefs about nutrition, food safety and restaurant management at The Art Institute of New York City. In 2004 she expanded her teaching to include the Art Institute Online. Toby has done private nutrition counseling in Bronx, New York focusing on childhood obesity. She is also an adjunct professor at Teachers College, Columbia University.

Toby has written extensively and her publications list includes The All New Joy of Cooking (under Know Your Ingredients), where she helped compile information on over 300 foods.  She was also a reviewer of the Jewish cultural food section of the web-based Nutrition Care Manual, which is compiled by the American Dietetic Association (ADA) to help guide practitioners and Cultural Food Practices also published by the ADA.

She has appeared in a variety of media outlets including CNN.com, Good Morning America Health, Good Day New York  (WNYW Fox5 NY), Self Magazine, Us Weekly Magazine, WebMD, Pregnancy & Newborn Magazine, Working Mother Magazine, The New York Daily News, Fitness Magazine, and several articles published on Scripps Howard Foundation Wire.

Healthy Memorial Day Grilling

Toby Amidor and Dana Angelo White appears on
Good Morning America
Easy and light grilled chicken and sauce
recipes for your barbecue bash

To learn more about Toby Amidor visit the following links:

Website. Toby Amidor Nutrition

Blog. http://blog.healthyeats.com

Facebook. Toby Amidor Nutrition
Twitter. @tobyamidor

LinkedIn. Toby Amidor

Thank you for joining us. Dietitians and Dietetic Associations Worldwide provide an opportunity to explore numerous specialties, cultural diversities, advances in research, legislative news, current events, ADA campaigns, new recipes and creative ideas.

When seeking nutrition advise, verify the organization and/or individual is a reliable resource. Check credentials, look for a Registered Dietitian (RD) or Accredited Practising Dietitian (APD). If in doubt, contact the American Dietetic Association for additional information.

A dietitian . . . .

• Is a person with qualifications in nutrition and dietetics, recognized by national authority(s). The dietitian applies the science of nutrition to the feeding and education of individuals or groups in health and disease.
• Receives a minimum of a Bachelor's degree with course work approved by the national dietetic authority.  Courses include food and nutrition sciences, foodservice systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry.
• Completes a supervised professional practice of at least 500 hours.
• Passes a national examination prepared by the countries dietetic and nutrition authority.
• Completes continuing education in order to maintain one's credentials.

Examples:
a. USA: Registered Dietitian (RD);  administered by the American Dietetic Association.
b. Australia: Accredited Practising Dietitian (APD); administered by the Dietitians Association of Australia.
c. United Kingdom: Registered Dietitian (RD);  administered by the British Dietetic Association.
d. South Africa: Registered Dietitian (RD);  administered by the Association for Dietetics in South Africa.
e. Canada: Registered Dietitian (RD);  Dietitians of Canada.

Book Release: Go UnDiet by Gloria Tsang, RD Editor-in-chief of HealthCastle.com

Go UnDiet
Author: Gloria Tsang, RD

You won't find a diet plan in this book. Instead, you'll learn how you CAN lose weight for good by undieting!




Go UnDiet shows you: 

50 simple, painless, undieting actions that will change your diet and weight without a rigid diet plan, and with no counting of calories or fat grams.

Why common food "villains" like meat and cheese are not responsible for your weight issue - and which foods are really to blame.  

A 5-second scan to spot diet-destroying highly processed foods (HPF), and 3 foolproof ways to avoid this weakest link.

The truth about common diet myths, and how to choose food products that really work for you.

This is not another "miracle" diet plan. Instead, Go UnDiet is a guide designed to help you lose weight for good by making small changes, one step at a time.

About the Author

Gloria Tsang Media Reel

Gloria Tsang, RD, is the founder of HealthCastle.com, the largest online nutrition network run by registered dietitians. Her work has appeared in major national publications, and she is a regularly featured nutrition expert for media outlets across the country. HealthCastle.com offered fun and practical diet tips to 7.5 million readers in 2010.

 

Parkinson's Awareness Month Nutrition and Parkinson's Disease Kathrynne Holden, MS, RD

Michael J. Fox with Muhammad Ali:
Living With Parkinson's

Nutrition and Parkinson's Disease

Kathrynne Holden is a registered dietitian who specializes in diet for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.

“Some Parkinson medications can cause edema (a build up of fluid in the tissues,
often in the ankles, lower legs, and wrists). If you have edema, it’s important to get plenty of potassium in the diet, avoid too much salt and highly-processed
foods (potato chips, canned soups, pickles for example), and stay in
close touch with your physician.”

- Kathrynne Holden, MS, RD

Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tools specific for PD. Kathrynne regularly speaks at Parkinson symposiums and conferences, and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.

Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.

Abstract. Conditions relating to Parkinson's disease include tremor, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning and muscle wasting are common, raising risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.

To learn more about the work of
Kathrynne Holden, MS, RD visit:

Nutrition You Can Live With

Review of the literature on

Nutrition and Parkinson's Disease

There is no special diet for people with Parkinson's disease. The nutritional goals include:

• Eat well-balanced meals.
• Consume adequate calories to maintain body weight within a normal range.
• Minimize food and drug interactions.
• If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
• Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.

Eat Well-Balanced Meals

Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.

Medication and Food Interactions

Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:

• Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
• Avoid juices with pulp and orange and grapefruit juices.
• Eat and drink slowly.
• Beverages should be consumed between meals, not with the meal.
• Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
• Eat smaller meals, more frequently throughout the day.
• Foods should be eaten cold or at room temperature.
• After eating keep your head elevated and avoid brushing your teeth.

Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.

Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.

Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.

The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinsons disease research, education and public advocacy. PDF is working for the nearly one million people in the US who live with Parkinsons by funding promising scientific research and supporting people with Parkinsons, their families and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinsons disease, supporting the work of leading scientists throughout the world.

Click the following links to learn more about Parkinson's Awareness Month and World Parkinson's Disease Day.

Book Review: “The Skinny Rules”, the 101 secrets every skinny girl knows

“The Skinny Rules,
the 101 secrets every skinny girl knows."

When I first heard the title of the book “Skinny Rules”, I wasn’t sure what to expect. The word skinny conjures up images of people underweight and malnourished. However, Molly Morgan, a registered dietitian and the author explains in the introduction – “Skinny is living a healthy and active lifestyle and it is not the size of the clothes you wear”.  In fact, the Skinny Rules are part of a healthy and fun journey through situations, events, physical activities, and fashion.

The suggestions and recipes are excellent and well researched from current experts in the field of nutrition and dietetics. The book is organized and easy to follow.

After reading the book, the title made sense. Many people strive to be skinny and Molly makes it a wonderful and healthy adventure.

About Molly Morgan, RD, CDN

Molly Morgan is a registered dietitian who counsels individual and corporate clients on good nutrition through her company, Creative Nutrition Solutions.

Her expertise is in the areas of nutrition communication and sports nutrition. As the nutrition consultant for the Ottawa and Binghamton Senators (NHL/ AHL hockey) Molly creates interactive workshops for players at all levels of the organization. Additionally she works individually with players and their families to create custom performance focused meal plans.

Molly has been featured as a nutrition expert by numerous media sources and publications including: CNN, Fitness, Health, Men’s Health, Readers Digest, Self, Shape, and Women’s Health.

Molly has won numerous awards in the area of nutrition promotion from The New York State Education Department and has been published in the Journal of Health Promotion and Practice (April 2009). She has been a presenter at the CDC Prevention and Wellness Summit and presents to numerous coaches and athlete workshops including New York State Association for Health and Physical Educators and New York State Public High School Athletic Association.

Molly is a member of the American Dietetic Association, New York State Dietetic Association, and numerous practice groups. She is certified in Adolescent and Pediatric Weight Management

To learn more about Molly, visit her online at:

Website. Creative Nutrition Solutions
Blog. Simply Nutrition
LinkedIn.  Molly Morgan 
Facebook.  Molly Morgan
Facebook. The Skinny Rules
YouTube.  Molly Morgan
Twitter.  @mollymorganrd

Introducing the Green Foods National Nutrition Month

Green Foods

Host: Grace

Food Sources

Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini.

Do you know other foods that are Green?

Ways to increase Green Food Intake:
•Add spinach or broccoli when cooking pasta, rice or soup.
•Freeze green grapes for a sweet snack.
•Add thin slices of green apples or zucchini on a sandwich.

About Green Fruits and Vegetables.
Green in plants signifies the presence of the plant pigment chlorophyll. The nutrients found in these fruits and vegetables may reduce cancer risks, lower blood pressure, and LDL cholesterol levels, improve vision, enhance the immune system, and fight harmful free radicals.

Green fruits and vegetables are rich in many vitamins and minerals, such as calcium, folate, vitamin C, and beta-carotene (vitamin A). They contain phytochemicals such as luteins and indoles, which may reduce the risk of heart disease. They are high in fiber and support a healthy digestive system.

Definitions:
Phytonutrients (or phytochemicals) are found in plants. They are part of what gives fruits and vegetables their colors. Phytonutrients help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase of fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health.
1. Act as an antioxidant.
2. Improves immune response.
3. Improves cell-to-cell communication.
4. Destroys cancer cells.
5. Repairs DNA damage caused by toxins in the environment.

Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene and flavonoids.

Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we would take over 600 photographs of colorful foods in order to create the March presentation for NNM. Many of the photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
http://www.wheelchair-connection.com/
Sandra Frank, Ed.D, RD, LDN
Jake Frank
Lance Li

Jonathan Cruz

Registered Dietitian Day 2011 Quotes from Dietitians Worldwide

The goals of the American Dietetic Association (ADA) are to provide consumers with information on how to lead healthy lives, promote education, advance nutrition knowledge through research, and learn to make healthy choices.

Dietitians-Online was created to acknowledge the contributions of Registered Dietitians on the Internet and their global impact.

The experience in working with Dietitians-Online has been an amazing journey. I’ve met and discovered dietitians who demonstrate commitment, dedication, creativity, knowledge and excellence in the dietetic and nutrition profession. As I review and learn from the work of my colleagues and observe a new generation of dietitians, I am excited about the future of our profession."  -Sandra Frank, EdD, RD, LDN

Congratulations to
all the Dedicated Dietitians!

The video can be viewed as a slideshow for your convenience.
See below or Click the following link: Dietitians-Online

Dietitians-Online has available the RD Quotes from 2010 and

“The History of the American Dietetic Association”

 
Gifts for a
Registered Dietitian





 

Lorena Drago, MS, RD, CDN, CDE Nutrition Expert

My next stop on my Dietitian journey through the Internet brings me to the
Hispanic Foodways and Lorena Drago, MS, RD, CDN, CDE 

"Food is not just nourishment, it's part of culture.
It helps people celebrate, mourn and mark life's important moments."

- Lorena Drago, MS, RD, CDN, CDE

Lorena Drago is a registered dietitian, certified diabetes educator, author and consultant. She is senior associate director of Ambulatory Care Nutrition Programs at Lincoln Hospital in the Bronx and maintains her own private practice.

Lorena is the owner of Hispanic Foodways, which specializes in the multicultural aspects of diabetes self-management education, creating culturally and ethnically-oriented nutrition and diabetes education materials. She is the author of Beyond Rice and Beans: Caribbean Latino Guide to Eating Healthy with Diabetes and a contributing author and co-editor of Cultural Food Practices and Diabetes.

Lorena has appeared on several TV shows speaking about diabetes management, including The Early Show, CNBC's dLife TV and New York’s “ Diálogo con Glenis” a live Spanish community cable show, where she discusses nutrition and diabetes, topics especially relevant to the Latin community of the Bronx.

Lorena served on the American Association of Diabetes Educators board of directors and volunteered as a nominating committee chair of the Member Interest Group Latinos and Hispanics in Dietetics and Nutrition; chair of the American Diabetes Association Latino Committee and as past president of the Metropolitan New York Association of Diabetes Educators in 2004.

Drago graduated from Hunter College of the City University of New York with a Masters of Science degree in Food and Nutrition, and received her BA in Home Economics, Food and Nutrition from Queens College.

AADE 2009 - Lorena Drago
Interviewed by Hope Warshaw

Summary: Beyond Rice and Beans: Caribbean Latino Guide to Eating Healthy with Diabetes. Written in Spanish and English, the book features new food pyramids and menu plans specifically designed for the Latin American palate from all over the Caribbean. It is a great resource for dietitians and people who want to manage their diabetes but don't want to sacrifice cultural identity. The book shows Latin Americans with diabetes how they can easily design meals that fit into a healthy lifestyle without giving up taste or familiar staples. Included are a Latin American food dictionary, advice on handling holiday meals and how to decipher Spanish food labels.

To learn more about Lorena Drago and the Hispanic Foodways visit the following links:
Websites. Hispanic Foodways; Lorena Drago
Facebook. Hispanic Foodways
LinkedIn. Lorena Drago
Twitter. @lorenadrago

Thank you for joining me. Dietitians and Dietetic Associations Worldwide have provided me an opportunity to explore numerous specialties, cultural diversities, advances in research, legislative news, current events, ADA campaigns and creative new recipes.

Until next time, have a healthy journey.